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Chicken >> Chicken Marsala
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Chicken >> Chicken Marsala


4 Boneless Chicken Breasts ¼ Cup All-purpose Flour ½ Teaspoon Salt ¼ Tablespoon Ground Black Pepper ½ Teaspoon Dried Oregano 2 Tablespoons Olive Oil 2 Tablespoons Butter 1 Cup Sliced Fresh Mushrooms 2/3 Cup (sweet) Marsala Wine ¼ Cup White Cooking Sherry
With Kitchen Mallet, Pound Chicken Breasts Until Flat And Thin.
Set Aside.
In A Shallow Dish Mix Together Flour, Salt, Pepper And Oregano.
Dredge Chicken In Flour Mixture.
Heat Oil And Butter In A Large Skillet Until Hot; Cook Chicken In Batches Until Golden Browned On Each Side, About 2 Minutes Per Side.
Transfer To Serving Platter And Keep Warm.
Add Mushrooms To Same Skillet And Cook For 2 Minutes, Stirring.
Add Wine And Sherry, Stirring Up Browned Bits, And Reduce Volume By Half.
Pour Sauce Of Chicken Cutlets And Serve.

Makes 4 Servings. You can serve with your family and friends.
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